2,000-year-old Roman wall paintings unearthed in London
The plaster, which was discovered on a construction site in 2021, once decorated around 20 internal walls of a high-status early Roman (AD 43-150) building in Southwark, south of the River Thames, the Museum of London Archaeology (MOLA) said.
The plaster was found dumped in a large pit, having been smashed into thousands of pieces during Roman demolition works that took place some time before AD 200.
MOLA Senior Building Material Specialist Han Li has spent the last three months laying out the fragments and reconstructing the designs.
"This has been a once in a lifetime moment, so I felt a mix of excitement and nervousness when I started to lay the plaster out," he explained.
"Many of the fragments were very delicate and pieces from different walls had been jumbled together when the building was demolished, so it was like assembling the world's most difficult jigsaw puzzle. a
"The result was seeing wall paintings that even individuals of the late Roman period in London would not have seen," he added.
The reconstruction revealed bright yellow panel designs decorated with images of birds, fruit, flowers, and lyres not seen for 1800 years.
Among the fragments is evidence of a painter's signature, although their name is not among the pieces, as well as unusual graffiti of the ancient Greek alphabet.
Another fragment features the face of a crying woman with a Flavian period (AD 69-96) hairstyle.
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Daily Maverick
3 days ago
- Daily Maverick
AirFryday: Chutney chicken comes to the air fryer
That rack at the bottom of an air fryer basket doesn't have to stay in the machine for every meal. For this chutney chicken recipe, take it out and use the 'basket' as a pot. The more you use a machine, the more you get to know it, and the more you get to know an air fryer, the more you realise it's a sort of pot with an element in it. Kind of a two-in-one deal. That rack at the base of it is there to improve air circulation, and an air fryer is largely about hot air being blown around. If there's a rack, the hot air can reach the underside of the food on the rack. Essentially, in a pot on the hob, the heat is underneath it, while in an air fryer the element is above. But you can turn the food over, in some cases, and this applies to chicken portions, or for that matter to a whole chicken. You need to keep your eye on the top of what's cooking to know when it's time to turn it over. You could rely on your machine to tell you it's time to turn the food over, and it does do that, but you're the cook, you're in charge, so you can make up your own mind. Key to this is that you can open the drawer or door of the air fryer any time you want to. Just open it, have a look and/or prod the meat, and either turn it over or wait for a while. As with cooking in a pot or a roasting pan in the big old oven, the food is done when it's done, not when the machine says so. The key components of the sauce that constitutes the 'chutney' part of chutney chicken are not only chutney itself, but mayonnaise and tomato sauce/ketchup. A dash of Worcestershire sauce is a natural fit too. But we can take this further: I added a splash of soy sauce as well, and then decided it needed some brandy. It was the combination of ketchup and mayo that made me think of a Marie-Rose sauce, usually used for avocado Ritz or variations on a theme of a cold starter such as prawns or medallions of lobster in a spiked cold sauce. It's the brandy that makes a Marie-Rose sauce. So I poured a little brandy into this sauce, tasted it and was happy with the result. You could use Old Brown Sherry instead, or port for that matter. Traditionally, there's grated onion in it, and I added garlic as well. I made some yellow rice to go with it, mostly because it's a good-looking match, but the turmeric in it does also suit the flavour profile. Chopped coriander makes a nice garnish. Tony's air fryer chutney chicken (Serves 4) Ingredients ½ cup Mrs HS Ball's chutney ½ cup mayonnaise ¼ cup tomato sauce 3 Tbsp soy sauce 1 Tbsp Worcestershire sauce 1 Tbsp brandy (or more, I used 2) 1 Tbsp garlic paste 1 small onion, grated 8 chicken thighs and drumsticks fresh coriander, to garnish Salt to taste Black pepper to taste Turmeric rice Cucumber and spring onion raita: ⅔ cup diced peeled cucumber 3 slim spring onions 1 fat garlic clove ⅔ cup double cream Greek yoghurt 2 Tbsp white grape vinegar Salt Pepper Method Mix the chutney, mayo and tomato sauce in a bowl. Add the grated onion and garlic, and the Worcestershire sauce, soy and brandy. Season with salt and black pepper. Roll the chicken portions around in it and marinate for 1 hour or more. Remove the rack from the bottom of the air fryer basket. Spray the base with cooking oil spray, or brush some oil over it. Arrange the chicken pieces in it, skin side up, with some of the sauce. Bake for 30 minutes at 180°C. Turn the chicken over. Add the remaining marinade. Bake at 180°C for 15 minutes. Turn the chicken again. Turn the heat up to 200°C and bake for another 5 minutes. Test for doneness by inserting a skewer or slicing into a piece of chicken to the bone, to see if it's pink at the centre. To go with it I made a simple cucumber and spring onion raita, mixed with chilled yoghurt and finished with a splash of vinegar and salt and pepper. For turmeric rice, make rice in your usual way, but add ½ a teaspoon of ground turmeric to the pot. Garnish with coriander. DM Tony Jackman is twice winner of the Galliova Food Writer of the Year award, in 2021 and 2023.
TimesLIVE
29-06-2025
- TimesLIVE
Four delicious Dhal recipes just for you, Dhal-ing
Bacon Dhal The internet came at me when I posted this recipe because dhal is prayer food, a most pious of dishes, and when paired with the most divisive of meats — bacon — some people were ready with pitchforks. But have no fear, this dish is amazing with chicken 'bacon' too. There is something quite incredible about that smoky, devilish hit of bacon with the cumin and mustard seeds that really brings a smile to many a sad face. Serves 2 (as a main meal) ½ cup pink masoor dhal 2 cloves garlic 375ml (11/2) cups water ½ pack (120g) streaky bacon 15ml (1 tbsp) coconut oil ½ white onion (±85g), peeled and diced 1 fresh whole red chilli, stalk removed 2.5ml (1/2 tsp) black mustard seeds 2.5ml (½ tsp) cumin seeds Pinch (¼ tsp) asafoetida Pinch (¼ tsp) grated turmeric root A pinch of finely ground black pepper ½ cup chicken stock 1-2 cups boiling water 15g butter To serve: Greek-style yoghurt; 2 slices sourdough, broken into bite-sized pieces and air-fried at 200°C for 5 minutes; chilli oil and sprigs of fresh coriander 1. Add the dhal to a saucepan. Pour in enough water to cover the dhal, then ruffle them with your fingers to loosen any dust or dirt before draining the water. Repeat 2–3 times with clean water, until the water runs clear. (Tip: don't waste the water — save it for your plants.) 2. Pour the washed pink dhal into a pressure cooker with 1 clove of garlic and 1-2 cups of water. Pressure cook on high for 15 minutes. You can also cook the dhal on the stove top for 20–25 minutes. 3. Meanwhile, either in an air-fryer at 160°C or in a pan over a medium heat, cook the bacon in a single layer for 15 minutes. The bacon will render about 1 tablespoon of dripping, which you need to save. 4. Add the coconut oil and bacon drippings to a pan, then fry the onion, chilli, mustard and cumin seeds, asafoetida, turmeric, black pepper and remaining garlic clove, until the onion is translucent. Add the chicken stock to deglaze the pan (1–2 minutes), then add the soaked dhal to the pan with ½ a cup of boiling water. Bring to a boil before adding the crispy bacon to the pan. Using a stick blender, blend the dhal with the butter. If the dhal is too thick, add a little more water, then check for seasoning. 5. To serve, divide the dhal between two bowls, dollop on a spoonful of yoghurt, scatter with sourdough croutons, swirl through some chilli oil and add a few sprigs of coriander. Green Mung Dhal Mung dhal has an earthiness to it, possibly because it is green. It imparts a greenish hue to the final dish, which somehow makes me feel better for it. The coconut milk adds a welcome sweetness to this dish with layers of flavour from the rest of the ingredients. Serve it with a curry or as is with toasted bread and a dollop of Greek-style yoghurt while you relax on your couch, in socks, as it rains outside. Serves 2 125ml (1/2 cup) mung beans 1 clove garlic ¼ lemon 375ml (1½ cups) water ½ Tbsp coconut oil ¼ tsp black mustard seeds ½ tsp cumin seeds ½ white onion, peeled and diced ½ tsp asafoetida 4 fresh curry leaves 1 fresh whole green chilli, slit from flat side to point but not cut right through, and stalk removed ½ tsp ground turmeric or 0.5cm piece turmeric root, grated A pinch of finely ground black pepper 2 tsp garam masala ±2 tsp salt 1 tomato, diced 3 Tbsp coconut milk Fresh coriander leaves to garnish 1. Rinse the mung beans with water, until the water runs clear (twice). Add the beans, garlic, lemon and water to a multi cooker (for example Instant Pot) or a pressure cooker covered with a lid. Pressure cook on high heat for 20 minutes, then allow to release naturally for 5 minutes. 2. Heat the coconut oil in a small pot, then add the mustard and cumin seeds. Allow them to pop before adding the onion, asafoetida, curry leaves and chilli. Once the onion is soft and translucent, add the ground spices and half the salt. As soon as the plume of aromatics is released, add the tomato. Cook until the tomato has softened, and the onion and tomato mixture has turned into a thick paste. 3. Add the mushy mung beans to the pot with the spicy paste. Mix and allow to reach a gentle simmer. This should happen quite quickly because the beans will still be warm from the pressure cooker. Add the remaining salt and check for taste; dhal is always better with the right amount of seasoning. Pour in the coconut milk and ensure that the dhal is to your preferred consistency. Adjust accordingly before serving. 4. Serve in bowls, garnished with a scattering of fresh coriander or as you prefer. Rasam Rasam or rasso, depending on your family's geographical origins, is a spicy tamarind broth. I've even heard it referred to as 'king soup' and, I must admit, that name is rather fitting, because the flavour will make a person feel rather special. It's great on its own and perfect for when you feel as though you're coming down with the flu, because the hot-spicy-sour flavour jump-starts the body in quite a spectacular way. But it's just as amazing when served over other food. Ma's (my maternal grandmother's) advice is not to allow the rasam to boil, as it will become bitter. Rather allow it to gently simmer up to temperature. Serves 4–6 ¼ cup dhal (yellow split peas or pink masoor dhal) ½ cup water 2 Tbsp coconut oil ½ medium onion, sliced ¼ tsp grated turmeric root 5 fresh curry leaves ½ tsp cumin seeds ½ tsp black mustard seeds ½ tsp black pepper 1 clove garlic 2–3 tsp coarse salt ¼ tsp asafoetida 2 dried red chillies 1/2 tomato 1–11/2 cups water 1–2 Tbsp brown tamarind paste A few sprigs of fresh coriander 1. Wash the dhal in cold water until the water runs clear. Add the dhal to a saucepan, pour in the 1/2 cup of water, bring to a boil and cook for 15–20 minutes, or until it starts to soften. Drain and set aside. 2. To a small pot, add the coconut oil with the onion, turmeric, curry leaves, cumin seeds, black mustard seeds, black pepper, garlic, salt, asafoetida and chillies. Cook over a medium heat until the onion softens and the spices start to release their aroma. You will know the mixture is ready when the mustard seeds start to pop. Add the tomato and cook for 10 minutes. 3. Add 1 cup of water to the dhal and aromatics before mixing in half of the tamarind paste. Add more, depending how sour you prefer it, so start with a little and adjust if necessary. Mix well and taste for seasoning. Adjust the salt and amount of water as needed; remember that this should have a broth-like consistency. Bring the rasam to a simmer. 4. Serve in bowls with a sprig of coriander. Veg Dhal This dish was probably invented by accident, but we are not upset about delicious mistakes like this. It's a good dish to make when there is an abundance of vegetables but a limited amount of time or general inclination to cook them individually. This recipe calls for calabash, brinjal and green beans but would forgivingly accept the wiles of any wintry vegetable. Serves 4 ½ cup yellow split peas ¼ tsp white urad dhal (optional) 1-2 cups water 2 Tbsp coconut oil ¼ tsp cumin seeds ¼ tsp black mustard seeds ¼ tsp fenugreek seeds 1 small onion, peeled and finely sliced 1 small tomato, skin on and diced 1–2 fresh green chillies 1 clove garlic, grated ½ tsp grated ginger 2 tsp masala ½ tsp ground turmeric 2–3 tsp salt ⅓ cup green beans, topped and tailed and chopped into thirds 8–10 baby brinjals, with a single incision at the thickest ends ⅓ cup calabash gourd, skinned and roughly chopped into 3cm cubes (these are available from Asian grocers or fresh veg markets) ±1 Tbsp tamarind water (1 Tbsp dried brown tamarind pulp or 1–3 tsp tamarind paste, plus 1 Tbsp warm water, see method) 1. Place the split peas and white urad dhal (if using) in a small pot. Wash 2–3 times with water to clean off any impurities. When the water runs clear, top with 1½ cups of water, bring to a boil and cook over a medium heat until the peas and urad dhal soften enough to be squashed between your index finger and thumb. 2. Heat the coconut oil in another, larger pot over a high heat. Toss in the cumin, mustard and fenugreek seeds, and allow to pop. Lower the heat to medium, add the onion and allow to cook until glassy. Add the tomato, chilli, garlic, ginger, Ma's masala, turmeric and 2 teaspoons of salt, then cook for 5 minutes. Add the vegetables to the pot and cook until the green beans are soft but maintain a good bite (10–15 minutes). 3. Using a fork or potato masher, squash half the peas and urad dhal (it should be thick), then add it to the vegetables. Bring the veg dhal to a boil. 4. Meanwhile, prepare the tamarind water by placing the tamarind pulp or paste into the warm water. Using your fingertips, break down the tamarind, and remove the seeds and fibre. Pour into the veg dhal and bring to a boil. Taste for seasoning and adjust if necessary.
IOL News
25-06-2025
- IOL News
How ancient Romans used public baths for pleasure
Today, the baths of Caracalla mostly sit empty. Image: Wirestock/Getty STANDING in the vast ruins of the Baths of Caracalla in Rome, hundreds of gulls circle above. Their haunting cries echo voices from 1,800 years ago. Today, the bare shell of what was one of Rome's largest bath complexes mostly sits empty, occasionally playing host to opera performances. But what were the baths of ancient Rome actually like back then? And why were the Romans so into public bathing? Roman baths are found all over the former empire and in depictions of Rome across time. Image: A Favourite Custom 1909, Sir Lawrence Alma-Tadema, © Tate, London, 2025. Video Player is loading. Play Video Play Unmute Current Time 0:00 / Duration -:- Loaded : 0% Stream Type LIVE Seek to live, currently behind live LIVE Remaining Time - 0:00 This is a modal window. Beginning of dialog window. Escape will cancel and close the window. Text Color White Black Red Green Blue Yellow Magenta Cyan Transparency Opaque Semi-Transparent Background Color Black White Red Green Blue Yellow Magenta Cyan Transparency Opaque Semi-Transparent Transparent Window Color Black White Red Green Blue Yellow Magenta Cyan Transparency Transparent Semi-Transparent Opaque Font Size 50% 75% 100% 125% 150% 175% 200% 300% 400% Text Edge Style None Raised Depressed Uniform Dropshadow Font Family Proportional Sans-Serif Monospace Sans-Serif Proportional Serif Monospace Serif Casual Script Small Caps Reset restore all settings to the default values Done Close Modal Dialog End of dialog window. Advertisement Next Stay Close ✕ Ad loading Public baths everywhere While living in Rome for almost a year, I noticed the remains of ancient baths (thermae in Latin) everywhere. Virtually every emperor built them, and by the middle of the fourth century there were 952 public baths in the city. The largest were the baths built by the emperor Diocletian (284–305). Around 3,000 people a day could bathe at this 13-hectare complex. These baths, like most, contained a room (the caldarium) heated by air ducts in the walls and floors. The floors were so hot special sandals were worn. Another room leading from it was milder (the tepidarium), before bathers entered the frigidarium, which contained a cold pool. A 4,000-square-metre outdoor swimming pool was the central feature. Public baths also often featured gymnasiums, libraries, restaurants and exercise yards. 'Baths, wine, and sex make life worth living' The philosopher Seneca, also an advisor to the emperor Nero, lived above a bath complex around 50 CE. He described the sounds of people 'panting in wheezy and high-pitched tones' as they lifted weights. Others plunged into swimming tanks with a loud splash. Shop-owners selling food yelled out the prices of their wares. Some sang loudly for their own pleasure in the bathroom. One 4th-century CE account describes how aristocrats sometimes arrived at the baths with 50 servants attending them. Sections of the baths were reserved for these guests, who brought their finest clothes and expensive jewellery. While emperors built large public bath complexes, there were many smaller private ones. Entry fees were low and sometimes free during festivals and political campaigns. This allowed all social classes to use the baths. Women and men bathed separately and used the baths at different times of the day. Some bath complexes had areas designated for women only. The physician Soranus of Ephesus, who wrote a treatise on gynaecology in the second century CE, recommended women go to the baths in preparation for labour. In a crowded and polluted city like Rome, the baths were a haven. Warm water, smells of perfumed ointments, massages and a spa-like environment were pleasures all could indulge in. A first-century CE inscription declared that 'baths, wine, and sex make life worth living.' Baths and the grim reality of slavery Baths were places of great social importance, and nudity allowed bathers to show off their physical prowess. Archaeological evidence suggests even dentistry was performed at the baths. Behind these images of indulgence, however, lay the grim reality of slavery. Slaves did the dirtiest work in the baths. They cleaned out cinders, emptied toilets and saw to the clearing of drains. Slaves came to the baths with their owners, whom they rubbed down with oil and cleaned their skin with strygils (a type of scraper). They entered the baths through a separate entrance. Baths across the empire Baths were popular in every city and town across the Roman Empire. A famous example is Aquae Sulis – the modern town of Bath – in England (which was under Roman rule for hundreds of years). At Aquae Sulis, a natural hot spring fed the baths. The goddess Minerva was honoured at the complex. The remains of similar bath complexes have been found in North Africa, Spain and Germany. Extensive remains of a Roman bath at Baden Baden in Germany are among the most impressive. Similarly, at Toledo in Spain, a public Roman bath complex measuring almost an acre has been found. Baths were often built in military camps to provide soldiers with comforts during their service. Remains of military baths have been found all over the empire. Researchers have found and excavated the baths for the army camp at Hadrian's wall, a wall built to help defend the Roman Empire's northern frontier in what is now modern Britain. The baths at Chester contain hot rooms (caldaria), cold rooms (frigidaria) and also a sweat room (sudatoria), which is similar to a sauna.
